Oven Roasted Chicken With Pesto

I usually always want something yummy without working hard 🙂 Sounds familiar- just one look at this chicken and you know you want it.

All you need is fresh Basil Pesto (can be store bought or homemade), Chicken with skin on, and an oven. I added a side of garlic sauted mushrooms.

To prepare the pesto, I used a bunch of basil leaves, walnuts (or you could use pinenuts), olive oil, salt, pepper, lime. Give it a good whizz. And you are ready.

Marinate the chicken with this and leave for at least 30 minutes. You can leave it overnight too if you need to. Make sure you squeeze the pesto under the skin and make rough gashes in the chicken and smear the pesto.

Now in a pre-heated oven, place the chicken in a metal tray (some how I feel the results are fantastic with metal) and leave it in there for 20 mi @ 170 degrees Celsius. Turn over skin side up and repeat for 15-20 minutes, or until juices run clear. Thats it.

For the mushrooms I simple sauteed sliced mushrooms in with some garlic, salt and pepper and cooked till the water evaporates.